Basil Lemonade

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Basil Lemonade

Combine the following and chill for 8 hours. Strain. Good for up to 3 days.
12 Cups cold water
2/ 12 oz. frozen lemonade concentrate, thawed
1/3 Cup sugar
¼ lime juice
½-1 Cup fresh basil leaves, rubbed between your hands and torn
To serve: Place ice cubes in a tall glass and garnish with lemon slices and fresh basil springs. Purple basil or cinnamon basil can also be used.

Easy Crusted Coriander Tilapia

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Crusted Coriander Tilapia recipe

6 Tilapia filets, pat dry with a paper towel before dredging in herb rub.
Rub: 1/4 Cup coarse ground Coriander seeds, 1/4 teaspoon black pepper, 1 teaspoon Kosher or Sea Salt.
After rubbing this mixture on both sides of each fish filet, saute in olive oil for 4 minutes until done. Fish filets are cooked when the flesh appears opague white.

Cilantro Pesto

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Cilantro Pesto Recipes

Process all of the ingredients in a Food Processor or Bullet. Serve with crackers or your favorite Mexican entree.

Garden Visits

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Spring at Longwood Garden 2017
Blue Poppies

The Glasshouse Conservatory

Photos by member, Barb Armstrong




Keukenhof Gardens, Holland

Keukenhof means kitchen. These world renowned Spring gardens started out as a kitchen garden. The original residence can still be seen on the property. Here are some of member, Fran Wilhelm’s favorite photos from her trip to Holland last Spring.

This mass planting greets visitors at the entrance of the exhibit. A great place for a photo op.

Every year the bulbs are dug up and replanted in a different pattern.

           Modern art designed in tulips.

Coriander Shortbread Shamrock Cookies

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Since Cilantro(Coriander is the seeds from the Cilatro plant)  is the Herb of the Year for 2017, I am sharing a cookie I created using toasted Coriander seeds with my favorite Shortbread cookie recipe.

1 1/2 Cups unsalted butter
2/3 Cup sugar
2 Tablespoons Toasted Coriander seeds, crushed with a mortar and pestle
(best to use an iron skillet, stir for two minutes until fragrant)
2 ¾ Cups all-purpose flour
¼ teaspoon salt
option: 3 drops green food coloring for shamrocks
2 teaspoons sugar for decorating. (I used green sugar for shamrocks.)

Cream sugar butter and sugar until light & fluffy.
Stir in flour, salt, and coriander until blended. The dough will be soft. Cover and refrigerate fro one hour.

When ready, roll dough ¼ inch thick on a floured surface. Cut into desired shapes. Use parchment paper on cookie sheets. Preheat oven to 375. Bake 8-9 minutes watching carefully to avoid overcooking.

Let cookies rest on cookie sheet 5 minutes until cook before removing. This avoids breaking cookies.

Makes 2 dozen cookies. Can keep up to one week. Can be frozen.